Indonesian Ginger Chicken



I am always searching for a new way to make chicken.  It's one of those blank canvas foods...just waiting for inspiration to hit and turned into something wonderful.

While flipping through one of my Ina Garten cookbooks, I came across this recipe.  There wasn't a picture, which often deters me from making something.  I want to see it done.  Anyway, it just sounded good, not to mention I had few hunks of ginger in the refrigerator I needed to use.  Ina mentioned this was served in her New York store and was excellent both warm and cold.

The mixture of the honey, ginger, garlic and soy sauce sounded like the perfect flavor combination.  So out came the chickens from the freezer to thaw completely and then the marinating process began.

Overall, the finished chicken was so juicy and surprisingly with the amount of ginger and garlic used, the flavors were mild and just perfect.  This meant, my kids were willing to eat it. In fact they loved it.  I served it over batsmati rice and there is plenty of sauce to go with the rice and pour over the chicken. 

As far as a wine pairing, we served it with our Noble Pig Pinot Gris. It was the perfect balance of aroma and flavor to match this wonderfully, tasty chicken.

Did I mention how easy this was to make? Enjoy it.


Cook the honey, soy sauce, garlic and ginger root in a small saucepan over low heat until the honey is melted.  Arrange the chicken in a large, shallow baking pan (I used a Pyrex 10 x 15 pan), skin side down, and pour on the sauce.  Cover the pan tightly and marinate overnight in the refrigerator (don't skip this part).

Preheat the over to 350o F.  Place the baking pan in the oven (still covered) and bake for a 1/2 hour.  Uncover the pan, turn the chicken skin side up and raise the temperature to 375o F.  Continue baking for 30 minutes or until the juices run clear when you cut between the leg and the thigh and the sauce is a rich dark brown.


Could this be any easier?  And it's beautiful too.

Print Recipe

Indonesian Ginger Chicken

Recipe from: From Ina Garten | Serves: 6-10

Ingredients

  • 1 cup honey
  • 3/4 cup soy sauce (reduced sodium)
  • 1/4 cup minced garlic (8 to 12 cloves)
  • 1/2 cup peeled and grated fresh ginger root
  • 2 chickens (3-1/2 lbs each), quartered, with backs removed. (I used 2 split chickens and just removed the backs and quartered them)

Directions

  • Cook the honey, soy sauce, garlic and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in a large, shallow baking pan (I used a Pyrex 10 x 15 pan), skin side down, and pour on the sauce. Cover the pan tightly and marinate overnight in the refrigerator (don't skip this part).
  • Preheat the over to 350 F. Place the baking pan in the oven (still covered) and bake for a 1/2 hour. Uncover the pan, turn the chicken skin side up and raise the temperature to 375 F. Continue baking for 30 minutes or until the juices run clear when you cut between the leg and the thigh and the sauce is a rich dark brown.


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Post a Comment

20 Comments and 2 Replies

  1. Diane 1

    Oh that looks delicious! I look the look of chicken when it looks so sticky and mouthwateringly good. It looks so easy too that I will be making this very soon!

    Reply
  2. Yum! That’s one of my favorites from her — ridiculously easy and so good. Glad to see you posting again; I really enjoy your blog.

    Reply
  3. chris 3

    I will definitely try this! I love all of Ina’s recipes- always no fail and easy..

    Reply
  4. I’ll be trying this one out soon. Thanks for the recipe.

    Reply
  5. Indu 5

    Love the color of that chicken

    Reply
  6. I think this sounds delicious Cathy. You can’t go wrong with an Ina recipe. I’m the same way with the no photo recipe. You’ve got to rely on a good descriptive title to reel you in.

    Reply
  7. Kelly 7

    This is so funny, I also had never tried this because there was no picture. Now I will!

    Reply
  8. Morgan May 8

    This recipe look so good, I will have to give it a try. Thank you for sharing these wonderful recipes!

    Morgan

    Reply
  9. Kim in MD 9

    I have made this recipe several times and can attest to the fact that it is delicious! I used breasts, but I love the way your chicken looks with the wing attached!

    Cathy- Maryland passed the law allowing wine to be shipped into our state (finally!). I would love to purchase some of your wine, if you are shipping here. Let me know if you are! Thanks!

    Reply
  10. Liz 10

    I made this last night and even my daughter — who regularly refuses to eat meat — loved it, and came back for seconds. Delicious! We were still talking about it this morning. Thank you for posting!

    Reply
  11. When you cover the chicken tightly (and keep it covered in the oven), are you using aluminum foil or cling wrap? I feel like I should know the answer, but I suppose I pictured cling wrap in the fridge and aluminum foil in the oven. Does it matter?

    Reply
  12. Noble Pig 12

    Just use tin foil for both.

    Reply
  13. Billlie 13

    Oh wow, so glad to see you try this! This has been my absolute favorite go to chicken dish for a really long time!! I saw Ina make on one of her shows years ago and had to try it. . It is perfect for company too! So yummy!!

    Reply
  14. Laury 14

    I, too, used this recipe in my own cooking blog. It’s every bit as delicious as you say. Just like almost like every recipe in her books. I enjoy your blog.

    Reply
  15. Josh 15

    This recipe looks amazing. I can’t wait to try this one out. I just came across your blog recently and love it. Keep up the great work!

    Reply
  16. Barbie with a T 16

    A Picture says a thousand words for sure in this presentation. Looks fantastic!

    Reply
  17. Sherry 17

    I wonder what they would taste like on the grill after marinating overnight. Has anyone tried?

    Reply
  18. Vikki 20

    I use almost this exact recipe for chicken wings, I’ve been doing it for years and it’s delicious. I never thought to do it for other parts of the chicken. I’m going to have to try this.

    Reply
  19. Pamela 21

    I have all the ingredients except I’ll be using 4 Cornish hens which I took out of the freezer earlier this morning before I saw this recipe. Will marinate them tonight for dinner tomorrow. Was hoping to use the grill this Memorial Day weekend, but found a birds nest in the grill with six eggs so I’ll have to wait unit the hatch and fly away before I get to use my grill. It’s chilly enough here in the northern Virginia this weekend that using the oven won’t be a problem.

    Reply
  20. Andrew 22

    Looks amazing!! We can’t wait to try!!

    Reply

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